Chicken-Free Balti Indian Recipe

Chicken-Free Balti Indian Recipe

Ingredients

• Serve with naan or rice
• 3 teaspoons safflower or other neutral oil, divided
• 1/2 cup sliced red bell pepper
• 1/4 cup sliced green bell pepper or use 1 jalapeno, seeds removed 8 ounces seitan or Beyond Chicken Strips, cut into 3/4-inch pieces (2 cups)
• 1/4 teaspoon Garam Masala
• 1/2 teaspoon nigella seeds
• 1/2 teaspoon coriander seeds
• 1/4 scant teaspoon carom seeds or use cumin
• 1/8 teaspoon fenugreek seeds
• seeds of 2 green cardamom pods
• 3 cloves
• 6 black peppercorns
• 1 medium red onion, chopped (1 cup)
• 1 hot green chile
• 1 (1/2-inch) knob of ginger, chopped
• 6 cloves garlic, coarsely chopped
• 1/2 to 3/4 teaspoon salt divided
• 1/4 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 teaspoon sweet paprika
• 1/4 to 1/2 teaspoon cayenne
• 1 1/2 cups fresh or canned chopped tomatoes
• 1 teaspoon lime juice
• 1 1/4 cups water, divided
• 1/4 teaspoon sugar
• 2 tablespoons chopped cilantro, for garnish

Method

1. Heat 1 teaspoon of oil in a skillet over medium-high heat
2. Add bell peppers and cook until golden on the edges to 3 minutes
3. Remove the bell peppers from the skillet and set aside
4. Add the seitan and garam masala to the same skillet
5. Cook for 3 minutes, stirring occasionally
6. Set aside
7. Skip this step if using Beyond Meat
8. Heat the remaining 2 teaspoons of oil in a large skillet over medium-low heat add the nigella seeds, coriander seeds, carom seeds, fenugreek seeds, cardamom seeds, cloves, and black peppercorns.
9. Cook until fragrant, 3 minutes.
10. Add the onion, chile, ginger, garlic, and 1/4 teaspoon salt.
11. Mix well and cook until the onion is translucent, stirring occasionally, 12 to 15 minutes.
12. Reduce the heat to low if the onion starts to brown.
13. Add the turmeric, cinnamon, paprika, cayenne and tomatoes.
14. Increase the heat to medium and cook until the tomatoes are slightly saucy, 4 minutes.
15. Combine the onion-tomato mixture and lime juice in a blender with 1/2 cup of the water and blend until smooth
16. Add the mixture back into the skillet
17. Add the reserved seitan or Beyond Meat, remaining water, remaining salt, and sugar
18. Mix well
19. Cover and cook over low-medium heat for 25 to 30 minutes
20. Add the bell peppers halfway through and mix to coat
21. The sauce will thicken and oil will shine on the edges
22. Taste and adjust the salt, spices, and lime juice, if needed
23. Garnish with cilantro and serve
24. Variations:

Make this with Steamed Tempeh, tofu, or chickpeas and follow the recipe.

To make with vegetables, skip Step 1 and 2, Add vegetables at step 3 instead of seitan.

1. Cover and cook until tender.

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